The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


peteryoung's picture

Splitting seams on Baguettes

April 16, 2012 - 5:47am -- peteryoung

Hi, I am Peter Young in Nottingham UK

I have been making bread for a while, but I am currently struggling with baguette seams splitting.

I think it's because I'm not sealing the seams properly during shaping (and perhaps the ends, but then

I usually just roll the ends to a point).  I've heard a bit about 'tension' but I am not sure how to achieve it.

Any suggestions would be welcome.




dmflahive's picture

Pullman splitting during proof

May 17, 2011 - 6:17pm -- dmflahive

I'm posting this because I can't for the life of me figure out why I'm having this problem. I've tried punching-down, folding, not folding, long proof, short proof, rolling the loaf tight, rolling the loaf loose, bench resting, not bench resting, spray oil, pretty much everything I can think of and yet these pullman loaves always split on one side about an hour into the final proof. Any insight anyone can provide would be much appreciated. 

BTW, these pictures were taken just before the loaves went into the oven.

toglenn's picture

Problem with Splitting Loafs

May 5, 2008 - 7:29am -- toglenn

I'm having a problem with my sough dough loafs splitting length wise Splittingduring baking. I bake them at 400 degrees with a pan of water on the bottom rack. After 10 minutes I recoat them with corn starch/water, rotate them and continue baking for 25 minutes.

They split during the second baking. Can someone help me solve this problem?

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